Slow Cooker Banana Upside Down Cake
You can never have too many dessert recipes, so give Slow Cooker Bananan Upside Down Cake a try. This recipe makes 8 servings with 567 calories, 6g of protein, and 22g of fat each. For 85 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 996 foodies and cooks. From preparation to the plate, this recipe takes about 3 hours and 40 minutes. It is brought to you by Foodnetwork. Head to the store and pick up egg yolk, sugar, cake flour, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 35%. If you like this recipe, you might also like recipes such as Slow-Cooker Cranberry Upside-Down Cake, Slow-Cooker Pineapple Upside Down Cake, and Slow Cooker Pineapple Upside-Down Cake.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 210 minutes
Ingredients:
3/4 teaspoons baking powder
2 pounds ripe medium bananas (about 6), peeled and halved lengthwise
3/4 cup firmly packed dark brown sugar, plus for lining the cooker
3/4 cups cake flour
3 tablespoons dark rum
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Ice cream for serving
1/4 teaspoon fine salt
2/3 cups sugar
4 tablespoons unsalted butter, softened (1/2 stick)
5 tablespoons unsalted butter, in small pieces, plus more for the cooker
2 tablespoons whole milk, at room temperature
Equipment:
slow cooker
aluminum foil
whisk
bowl
hand mixer
paper towels
spatula
Cooking instruction summary:
Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas. Slice or spoon cake into bowls and serve with ice cream, if desired.
Step by step:
1. Bananas: Butter the inside of a slow cooker, line completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the slow cooker. Cover the bottom with the banana halves, cut side down, in a slightly overlapping pattern. Press the bananas into the sugar
2. Cake: Sift the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; then whisk to combine evenly.
3. In another bowl, slowly beat the butter and sugar with an electric mixer until just blended. Raise the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally, about 10 minutes. Beat in the egg and then the yolk, allowing each to be fully incorporated before adding the next.
4. While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour.
5. Mix briefly at medium speed to make a smooth batter.
6. Pour the batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and create a tighter seal. (See note.) Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let the cake set, about 20 minutes more.
7. Using the foil, lift the cake from the slow cooker; set on the counter to cool, about 30 minutes more. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.
8. Slice or spoon cake into bowls and serve with ice cream, if desired.
Nutrition Information:
covered percent of daily need
